More

Subscribe

Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. To begin, they use both cake flour and bread flour – that’s right, there is no all-purpose flour to be found in these beauties. Secondly, the dough must, and I repeat, must, be refrigerated for a minimum of 24 hours. I know that this sounds strange for some chocolate chip cookies, but trust me. The combination of the flours and overnight refrigeration is extraordinary. The result is a chewy cookie with just the right amount of crisp around the edges. They are perfectly soft while still being just firm enough to stay together while you take them to work to share with co-workers, package them up to send to friends around the world, or squeeze them close so that nobody can pry them from your cold, dead hands. The other difference is that the recipe recommends that you use Jacques Torres chocolate disks, which can be found here. I, however, did not have these, so I used Guittard semi-sweet chocolate baking pieces that I chopped up, as well as Guittard 60% cacao bittersweet chocolate chips, which are actually very large and worked perfectly as a replacement. I really liked the different textures of chocolate, to be honest, so I recommend deviating from the original recipe just a tiny bit and using two kinds of chocolate, if you can.

Either way, I made these and everyone that tried them went nuts. I ended up making around 100 cookies, so I mailed some to a friend living in Seattle (who said that he ate them for dinner when he got them), brought some into my office, gave some to the doormen at work, and gave a bunch to Kramer to take into his office. The response was unanimous: best. cookies. ever. They disappeared from my office’s kitchen in record time! People especially loved the salt and massive amounts of chocolate (surprise, surprise). These are the real deal, folks, so I really recommend setting aside an extra day to make your chocolate chip cookies and give these a try. I think that you will be as happy with them as we were.

Beat together the butter and sugars, until light and fluffy, at least 3 minutes.

Beat in the eggs, one at a time, followed by the vanilla. Scrape down the sides of the bowl as needed.

Add in the flour mixture, very gradually, until just moistened.

Fold in your chocolate.

Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. I let mine go for about 36 hours, but you can let it go for as long as 72 hours. This is an important step!

Now, when you are finally ready to bake, preheat your oven to 350 degrees F and scoop the dough out onto greased and/or lined baking sheets. I used a #40 ice cream scoop, which is about the size 2 tablespoons. You can use something larger for monster cookies, which is always fun – it just depends on how many you want to bake. Sprinkle with a little sea salt and bake for 18-20 minutes for large cookies, or 10-12 minutes for smaller cookies (I think mine went for about 11 minutes).

Allow your cookies to cool for a few minutes on your baking sheets, then move them to another surface to finish cooling completely (although you may just have to try one warm – they are amazing).

Milk is, in fact, an essential component to enjoying these amazing cookies.

Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.

In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours (I left mine for 36 hours). This is an important step, as it allows the gluten in the dough to loosen up (you know how if you beat your dough too much, your cookies will be rock hard? Allowing it to rest for a period of time helps to undo some of this damage). It also helps the cookies to not spread out too much; warm dough spreads, cold dough stays in nice, uniform circles.

When you are ready to bake, bring the dough to room temperature so that you can scoop it out (I usually let it just sit on my counter for an hour or two), and preheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets. I used a #40 ice cream scoop, which is about the size of 2 tablespoons, but you can make them even larger, if you like. Do not press the dough down - let it stay the way it is. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes), or 18-20 minutes for larger cookies.

Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.

These sound great but I did find this recipe from Cook’s Illustrated that fits the bill and no 24 hour wait time. Only other con to it is it only makes 16 cookies per batch.
The browned butter gives the cookies a rich toffee/buttery taste. Give it a shot, you won’t be disappointed. Will be trying Jacques’.

What?? A NEW favorite CCC recipe? I also swore by your other favorite but I’ve seen the Jaques Torres recipe on a lot of blogs lately and have been wanting to give it a try. Now that I know it has your seal of approval, I’m definitely making them tonight, or at least the dough…. : )

I NEED to bake these cookies – only problem is, my husband is a diabetic and well the only 1 who eats the baked goods is chubby me! Need to have a party and then I won’t eat the whole entire batch! I’m just gaga for the baked goods! Seriously!

I have been reading a lot about refrigerating cookie dough before you bake it lately, but I haven’t gotten around to trying it yet (as I’m always craving cookies when I make them and don’t have the patience to wait!) Those cookies look super yummy, though- I love that they are flat, but don’t look crispy or dry. Yum!

How necessary is the more “special” ingredient of cake flour (it seems ‘special’ and perhaps frivolous, at least, to a college student)?
Oh yeah, and I’ve loved everything I’ve tried from your blog so far – a friend introduced me and I’ve been hooked ever since, going here first when I want to make something new!

@Jessica: Cake flour is a finer flour, so it will result in a more tender cookie that may rise a bit better due to the flour, but I think you can just sift your AP flour and be okay – although, lots of delicious recipes call for cake flour, so you should splurge on a $5 bag and make some stuff you normally wouldn’t with it! Thanks for commenting, I appreciate it!

@Michelle: Any time! There’s nothing quite like the real ones from the store, but these are a close second!

oh man. i have a hard time admitting that i too love Jacques Torres’ infamous chocolate chip cookie recipe, especially since i turned down working for him and worked for Vosges instead. BUT it really is the best recipe.

one time i indulged in a chocolate chip cookie AND once of his cocoas at Chelsea Market. i did not regret it at all.

LOVING the look of these cookies, can’t wait until I get home to try this recipe! However, what is the purpose of the sea salt? I like to keep the sodium count down in my diet. Does it really make a difference?

@Michelle: The sea salt adds an amazing texture and flavor when paired with the sweet chocolate – I promise it’s worth indulging just once!

@Joe: You’re quite welcome! Happy 4th!

@Bethany: I was thinking of the word more along the lines of “so good it’s almost bad” or some kind of ~sinful indulgence~ – the word can definitely change its meaning with the right context!

@Jen: I usually put my cookies in Tupperware and then use some plastic wrap as cushioning so that they cookies don’t get knocked around too much, and then sometimes I put a slice of bread in there so that they stay soft and don’t get stale, but I don’t think you’ll have that problem in the summer.

I’m going to make these asap! Guittard brand chocolate has become one of my favorites lately (it’s always on sale here because I don’t think many people have heard of it) and so I was really glad that you offered it as a substitute in place of the discs.

I also love how generous you are. Do you have any advice for packaging the cookies for shipping? I live in California and I’m planning to send some to my best friend who lives in Texas. Any help would be great. Thanks Sydney!

You are so right…they are the BEST ever…and I’ve tried a lot trying to find a cookie that really deserves that distinction. I do add walnuts to mine; I toast them first too. Now think I must make some more now!

These are my favorite ccc’s of all time, too. And this is my go-to recipe that everyone asks me about and raves about. Yours look so uniformly perfect! Makes me want to jump in and make some more–ASAP!

“salt? on a cookie? are you kidding me?”, i thought to myself. what do i have to lose if i make these? it won’t kill me to throw a batch together…i have time to kill this weekend…and all i have to say is… i freakin’ love these cookies! thank you!!!!

My chocolate chip cookie recipe is the result of 1 1/2 years of development. As I stumbled across this one, the name Jacques Torres jumped out at me and I thought, “Oh no. Do I have to re-work my recipe?”

The proportions of ingredients look good and I’m going to see how they work. I enjoy a dense, chewy cookie, so I might replace some of the butter with shortening.

Yummy! I had some chocolate chip cookies at a potluck a few years ago. This recipe reminds me of them because I remember being delightfully surprised by the hint of salt! Totally gonna make these next time I get a hankering to make some chocolate chip cookies, could be sooner than later now!

I’ve seen this recipe everywhere the last couple years, and have somehow never tried it (the recipe with coconut flour from Elyse’s Confectionary Creations has been my go-to for so long I don’t want to change), but I think I’m going to have to. Sigh… life’s so challenging sometimes These pictures are drop-dead gorgeous! I kind of really want to print out the stack of cookies or the one under it and frame it!

I made these last night, and they are ALSO the best I’ve ever made, and possibly that I’ve ever eaten. OMG, I am so happy right now. I have looked for years for that quintessential chocolate chip cookie recipe, and this is it! Unfortunately, though, I’m so sick to my stomach today.

Hey Sydney,
I just came across your blog recently and absolutely love it. You have such a variety in your cooking, and you make it look feasible! It’s really an inspiration I made these cookies a few days ago and everyone who tried one has been asking me to make them again and again! Amazing!!
-Jocelyn

Lovely photos — mouthwatering! I like how the chocolate disks melt in the cookies. I also like how an ice cream scoop makes the perfect sized cookies — in addition to the ice cream scoop, a friend recently gave me a cookie scoop that fits 2 Tablespoons of dough and has a flexible silicon well so you can push the cookie dough out from the bottom once you’ve scooped… it works great : )

Just made these today. Ingredient proportions were exact, but I portioned the dough while still room temperature, cooled the dough balls for a few hours, and baked them off while still cold. They turned out great and had a very good appearance with no over-spreading (I baked on parchment instead of a greased sheet).

I said in a previous post that I enjoy a denser, chewier cookie, so I want to replace some of the butter with vegetable shortening. I think I can get the texture I want if I use 1/2 cup of shortening and 3/4 cup of butter. Any thoughts on this?

Ah, the search for the perfect chocolate chip cookie…I’m sure Jacques Torres is the one to turn to! I’ve made a Cook’s Illustrated version, and I have to say they were the best I’ve ever had. I’m quite curious to try this version.

[…] I know I talk about cookies a lot, but here is the recipe for The Infamous Jacques Torres Chocolate Chip Cookies! If they taste as good as these photos look I think they just may be the best chocolate chip […]

These look amazing and I already have all the ingredients!! But only question is is chilling the dough merely for handling purposes? I have looked up and down the internet and this seems to be the only reason, besides letting gluten settle..which I am guessing this recipe does not contain?

Just had to say I just baked off these cookies and I am so impressed. I used 1 1/2 teaspoons of vanilla paste instead of vanilla extract, and I also used salted butter (didn’t use as much coarse salt). I really don’t like cookies, normally I just bake them for my family. These have been such a hit, I even like them. Oh and I also used a mix of semi-sweet and milk chocolate because no one aside from me likes the dark-

So, I went ahead and made these. I was being impatient and didn’t leave them in the fridge overnight and even went as far as using table salt, generic butter, and all Hershey Semisweet chips and EVEN still, WOW….top 3 cookies of my life.

But I did find the 10-12 minutes cooking time wasn’t quite long enough (perhaps my own ingredients), so I upped it to 14-15.

And if they’re THIS good using cheap ingredients and rushing the entire process, I can’t wait to do it all properly.

@Briana: I think so! I don’t think you’d need to change anything, other than cooking time, obviously. Let me know how it goes!

@Kat: Thank you so much!

@Kate: Use the hand beater for the sugar, butter, and eggs, then do the rest by hand, and I think you’ll be good to go! Cake flour has less gluten than regular flour, making for a less dense and more tender cookie. I think you will definitely be able to find cake flour – maybe ask someone who works in the store? If you’re shopping at a regular super market, it should definitely be there. You can use all-purpose if you really can’t find it, but cake flour is great and you can use it for more things! It makes for an unbelievably delicious white cake, too.

Wow… these look AMAZING. I’ve been seeing this recipe all over the internet for a while now, but now I have no further reason to put off making them Also, I just recently found your blog via Emma Roberts’ twitter, and I am VERY impressed Keep up the good work!

These look amazing and I can’t wait to try it!
I don’t have a real mixer though- I have a cheap/simple hand-held mixer with beater attachments. Do you think these cookies will still come out ok? Or do you recommend hand mixing instead?

These look amazing and I can’t wait to try it!
I don’t have a real mixer though- I have a cheap/simple hand-held mixer with beater attachments. Do you think these cookies will still come out ok? Or do you recommend hand mixing instead?

Also, I can’t seem to find cake flour at my local grocerystore. All-purpose flour work at all? Or would it make for an entirely different sort of cookie? What’s the difference?

I know that’s a lot of questions but I’d love some feedback. I’m trying to get more into baking and away from my go-to oatmeal raisin cookies. Any help would be extremely appreciated. Thank You!

These are the best cookies I’ve made. It’s time consuming but easy, almost false proof recipe. I gave them to a few people and they all marveled abt them. Will make this again and again. I used half of Trader Joe bitter choc & almond and the other hallf w/ Guitard bitter chocolate chip.

[…] between loads of laundry (one of which still needs to go upstairs and be put away), I worked on the Jacques Torres Chocolate Chip Cookies. The dough’s been sitting in the fridge since Saturday night, so this morning after I got […]

OMG, those cookies look scrumptious! I can’t wait to try making these. I do have one stupid question though, what is the exact measurement for the chocolate chips in grams? Just want to make sure I get the correct measurement. Thanks!

Do you think it would be easier to scoop the cookies into balls and then refrigerate for 24 hours. I hate scooping cold, hard cookie dough. Or, can you let the dough come to room temp…45 min… before scooping? I would think that big huge block of cookie dough would take a while to soften.

I can’t wait to try these!! I have never found a chocolate chip cookie recipe I love so this may be THE ONE!!
I have the same “silly” question as Raina, except I need to know the amount of chocolate in cups…what is 1 and 1/3 lbs of chocolate equivalent to?
Thanks!

I tried making these today and they’re in the fridge but I’m not sure how they’ve gone because I forgot to put the granulated sugar in until after we put the chocolate chips in so we just kind of mixed it in… Also, I just used plain flour instead of corn flour… The mixture was a bit sticky, too. I’ll be baking them tomorrow and I’ll post back but I hope they turned out good

Wow these cookies are awesome!!!!!! My kids & husband will love them.
Since I will never be able to lay my hands on bread flour do you think whole wheat flour will be okay? I may have to adjust the baking soda and powder though. Any ideas?

Hi! I just finished making a batch of these and I can’t wait to try them. The cookie dough is now in my refrigerator chilling and I pray I have the patience to wait. A question though, can I freeze the dough for future use? Like can I scoop it out and freeze the portions and just bake when needed? How long would they keep in the freezer if ever?
Thanks so much! I love your blog!

@Katrina: I have never done this, and since there are raw eggs in the dough, I wouldn’t recommend it. The cookies freeze really well, though! You can keep the frozen cookies in an airtight container for a few months!

This recipe looks amazing! I did try it but I couldn’t find any bread flour at my local supermarkets. Instead I found a box of korean bread mix. It said bread in korean so I just assumed it was bread flour. After mixing it, I realized there was an english label saying “Wheat Flour Mix” Will my cookies be alright? P.S. Thanks for the awesome recipe! I’m convinced that if my cookies don’t work, I want to keep trying because you make it sound like they’re the best cookies ever! (:

@Amy: I don’t expect that those cookies will turn out quite the same, but A+ for effort! 😉 Thanks for stopping by the site!

@Brianna: There could be a number of reasons for the dry dough – the dough may have been beaten for too long or at too high a speed, it may not have been covered well enough in the fridge, an ingredient may have been old and not as potent as it once was, or it may have sat out too long in general. I’m glad that they still tasted good, though!

@Postal: I’ve never done that, but I’m sure that there are lots of recipe converters online! I just wouldn’t want to give you an inaccurate measurement.

@Brittney: Bumpy is good! I think it makes ’em look rustic. A tablespoon is quite small, though, and my ice cream scooper is at least double or triple that – maybe the size is what makes the difference?

@Amy: That’s what I like to hear! 😉

@Katrina: Everyone’s oven is different, so if you think that they were too soft, definitely just bake them for an extra minute or two!

I just finished making these cookies, and they are the most amazing cookies I’ve ever made! I loved watching Jacques Torres on FoodNetwork when his show was on, so I jumped at the chance to make these cookies. Like I said, they turned out amazing, but I had a question: the dough was MUCH drier than in your images–and compared to other cookies I’ve made. I ended up having to mold the cookies by hand after refrigerating to get them to ball up. Still amazing tasting, but is there a reason the dough was so dry? I followed every part of the recipe *quizzical look* Thanks for sharing this recipe though! It’s the only one I’ll use from now on!

This may be a stupid question, but I was wondering how your cookies end up in such a nice shape! I cooked the and mine were rough and bumpy all over the tops- (I did use a tablespoon to scoop out the cookies so they were round on the cookie sheet) Thanks!!

My cookies turned out great! Well, they tasted great but I couldn’t really taste the texture because my friends gobbled them up before they cooled. This was the best cookies I ever made! Thanks so much for the recipe! I’m going to keep making these. 😀

Hi again! Thanks for replying to my last query. The cookies tasted amazing and looked great. One thing though, are they meant to be that soft? Or did I undercook mine a tad? Eating them warm I figured that they should be soft but as they completely cooled, they were still soft and crumbly. Should I adjust the baking time to make the cookie firmer?

It will alter the taste of anything you bake, but I know someone who uses a banana to replace the eggs when she makes vegan food. Sometimes it makes stuff better, othertimes not, but it’s a solution nonetheless.

Our dough is in the fridge now and my daughter and I are very excited to bake them tomorrow! We used all-purpose flour/ cornstarch mixture as substitute for cake flour, batter tasted good though. Used salted butter and omited the added salt. only had semi-sweet chocolate so we cut out 1/4 cup of the white sugar. thanks for the great recipe!

Reading this in England and not sure about Cake flour so going to go with plain as you’ve baking powder in them… will also use plain choc, as we just have milk (sweet) and plain (bitter) here but you can buy them in different % of cocoa mass which will make a massive difference! Will be interesting to see if they beat my current fav cookie recipe that only has 5 ingredients!!!

It would seem like once they hit the liquid and the proteins will unravel, they will combine and average themselves. For instance, if you have cake flour at 6-8% protein mixed with 1.2x bread flour at 12-14% protein, you’d average out at 10-12% which is exactly what all-purpose flour is… 10-12%?

So me and my sister just made these, they’re still warm on the cooling rack. DELICIOUS! and holy moly they got bigger than we expected! They also got pretty thin, thoughts?

Melt in your mouth awesomeness! Going to have to tweek the timing with our oven and I’ll have to keep an eye on my sister while she salt the tops.. Even still, these cookies are the bomb diggity and I don’t think we’ll be sharing this batch like we planned since they are quickly dissapearing

@Annie: They are two different types – cake flour is a very fine type of flour, while self-rising flour is basically cake flour with baking soda and baking powder added to it in specific ratios. A bit of research should help you to make any adjustments at home!

@Lynn: I’m glad to know that refrigeration is not a completely necessary step – it’s hard to wait!

@Camille: Yay! Happy to know that the substitution worked well for you!

[…] The sugar wasn’t on my list, but at $1.99, I went ahead and got a bag. I’m making the Jacques Torres Chocolate Chip cookies for a meeting at work next week, and since the Nestle chips were about a buck cheaper per bag than […]

Just baked half of a double batch without refrigeration…..sorry….couldn’t resist….and they were amazing…..can only think how much better they will be when I bake them tomorrow. I think chopping the chocolate (which resulted in a little chocolate dust) gives the cookie the gooey center. The salt really enhances the flavor. They are not too sweet….just the perfect flavor and texture. This is definite keeper. Glad we found this website. Thanks!

These were great!!! I couldn’t find cake flour, so I used one tablespoon cornstarch for every cup of regular flour. Worked out fine! I also used Ghirardelli bittersweet chocolate chips. So yummy! Will definitely make again, thanks for the recipe!

I made these tonight and they were AWESOME! My family all raved about how they looked and tasted like cookies from a professional bakery! I was kind of skeptical going into this..I mean how could they be any better than my regular old Toll House cookie recipe? Boy was I wrong! These are now the ONLY CC cookies recipe I will use! Thanks!!!

[…] of cookies (which is another story altogether), I came upon a post on Crepes of Wrath about these not-so-ordinary chocolate chip cookies, by Jacques Torres, a famous pastry chef. I had never heard of him or this recipe before, but what […]

I believe you. Those look like the best chocolate chip cookies ever. And guess what!! I have the exact same box of chocolate sitting next to the computer (of all places!) right NOW! I will make these. Thanks!!

If you’re impatient like me – I’ve discovered that putting them on the cookie sheet straight after mixing together the batter, and then sticking them in the freezer for 15 minutes before baking, works out pretty much the same as refrigerating for 24 hours. I’ve also tried these with all-purpose flour, which also worked out if you’re in a pinch. Delicious!

i just made these and they are really thin!
ive tried tapping them against the counter which helped i tiny bit but they dont look like yours do
any suggestions? or has anyone else had the same problem?

How old is your baking powder/soda? They lose their “umph” after about 4 months. That may be it, or your butter may be too soft or the butter/sugar may not be beaten together well enough. I hope that helps and I hope that they still taste good!

If you don’t make these cookies exactly as the recipe states, don’t expect them to be as good. They have certain particular ingredients for a reason. If you want regular chocolate chip cookies, make them with all purpose flour and Nestle semi-sweet chocolate chips. If you want A-mazing, best ever, world class chocolate chip cookies, then make this recipe just as it is stated!
Thank you for sharing!

Just finished making the dough… and I couldn’t resist tasting it. It is by far the best cookie dough I’ve ever had! I don’t know if it will last 24 hours in my family’s fridge Can’t wait to see how they turn out! Thanks for the great recipe

Just thought you should change the name of the title of this page to “The Famous Jacques Torres Chocolate Chip Cookies” instead of “The Infamous Jacques Torres Chocolate Chip Cookies.” The word infamous indicates someone or something being well-known by some wicked aspect. Just letting you know haha

I’ve made these cookies 3 times already and honestly they are the best!!! After trying this recipe, I don’t want to go back to my old one. They did come out thin, but I figured if I made the cookies a little bigger, they wouldn’t flatten out so much, and they came out pretty good!! Using cake flour made my cookies come out really flat, sad to say but they were still so yummy!! I totally fell in love with this recipe and so did my family! Thanks for sharing!!

With all-purpose flour they take their time spreading but with the cake and bread flour, its BOOM! They’re spreading like crazy, within minutes! If there is something that I can do to prevent them from coming out so flat, that would be totally great.
I saw your comment about banging the tray, so I’ll try that and I did buy new baking soda, so hopefully they don’t flatten out so much. Fingers crossed!

Hi! I’m part of the Crazy Cooking Challenge, and every month we make a recipe from a fellow blogger that fits a certain theme. This month the theme was Chocolate Chip Cookies, so I chose this recipe to feature on my blog. I just wanted to let you know and thank you for the inspiration!

Hi Sydney! I Stumbled Upon this page and bookmarked it immediately I am gathering my list of ingredients to make these cookies as we speak and have hit a bit of a snag…NO WHERE on the internet can I find reference to ‘Guittard 60% cocoa bittersweet chocolate chips’! Did you by any chance mean to say Ghirardelli instead of Guittard, because that exact description (“60% cocoa bittersweet chocolate chips) exists in the Ghirardelli line of products. And no pic of the chocolate chips in your ingredient picture made it doubly hard to confirm my suspicion lol…please let me know if you can, and I can’t wait to make these cookies for my family!

I’m making these for my drama club (resident baker here, lol /eyeroll) and I just put it down to chill in my fridge; didn’t have the exact ingredients (sea/coarse salt, 60% chips) but just the raw dough tastes ten times better than any dough I’ve made before!

Sydney, these cookies are phenomenal and I’m trying and failing to resist the urge to eat these now before the club meeting even starts. Curse you for sharing it with us! *shakes fist* But also thank you for sharing it. It’s a double-edged sword of sugary salty goodness!!

I am so sad. Our first batch was soft and gooey on the top and burnt on the bottom. Second batch was crispy all the way through. We followed the recipe to a T. Sprayed down the pan with cooking spray first. Would wax paper have helped the burnt bottoms? We left them in balls as directed and they didn’t flatten out nicely like the pictures either. Flavor was good, but couldn’t serve them to our guests

Caitlin could be right – do you have old pans? They may be the reason your cookies burned, either from being too thin or just being sold and not having the usual smoothness to them – I’m sorry that they didn’t work out! I think parchment paper might help you with this, and definitely flatten them with your palm if they weren’t flattening out. Also, do you happen to live at a higher altitude? That may be the reason for this as well. Take care, Natasha!

Hi. I might be overlooking something, but are there quantities for each ingredient needed? I see the ingredients…but no quantities or measurements of each. These look amazing and I would really like to try them. So if you can point me in the right direction I would be very grateful!

[…] or pinning….either way I was in one of my happy places when I came across this recipe from Crepes of Wrath. I knew right away that I had to try it! I was immediately drawn to the salt and sweet of these […]

Hi There!
I found your blog on Pinterest with this cookie recipe…in short, these cookies changed my life!!
This is the only recipe I’ll be using from now on, I love the salty with the sweet and the loaded up chocolatey goodness!
Thanks for sharing!

Great recipe and terrific photos! I am in awe of how the cookies are all perfectly shaped. Interesting too that the recipe uses both bread and cake flours. I’m intrigued and will be trying this for the holiday cookie bake-a-thon! Thank you!

I usually just pack them in tupperware or a tin and fill it with tissue paper or plastic wrap, just something to cushion them, then tape the sides of the tupperware/tin so that the lid doesn’t come off in transit. It always seems to work for me!

I’m making these for my fiance who is coming back from a deployment in a couple of days. His one request for a homecoming treat were chocolate chip cookies, I hope these do the trick! I’ll let you know how it goes

I read your comment that refrigeration makes them soft and tender… Wondering if you can explain what happens with refrigeration? What is the scientific explanation or reaction occurring from this method? Inquisitive Cooks want to know! Thanks a bunch.

I’m just taking Jacques’s word for it! If anyone out there can explain it to me, please do! It just seems to work – I’m assuming for the same reasons that chili or soup tastes better the second day – the flavors coming together and whatnot.

Also, Martha Stewart is claiming to have Jacque Torres’ chocolate chip cookies as well. The recipe looks a bit different. The recipe there does not call for refrigeration and varries on the ingredient ammounts. Who has the correct recipe??

I’m making these as we speak. They are delicious. I definitely had to press them down before baking them though, as they barely flattened out in the cooking process at all. I don’t know why your flattened out and mine didn’t :/ My baking pans are new and I let them sit overnight. Hm. But still wonderful

Hi! I saw these cookies on The Chew and when I found this blog I immediately pinned it to my “un curable vices” board on Pinterest! I’m making them for Christmas and the dough is in the fridge however I have adjusted the recipe for a gluten free diet so we’ll see how they turn out! The batter is delicious, let’s just hope the cookies are just as good!

If any one is interested, I subbed Pamela’s GF bread mix for the bread flour and Bisquick gluten free for the cake flour…. Bisquick already has baking soda so I just omitted it. I also used zero calorie sweetener for the granulated sugar but still used reg brown sugar because I had plenty on hand… As for the chocolate I used Giardelli 60% cocoa semi sweet chunks…. Hope it’s as good as the original! (if not I’ll be making them when the GF hubby is O.O.T. 😉 )

These cookies look delicious! Would it be ok to just mix the batter by hand or is it better to use a processor/blender (i honestly don’t know what the name is of what you used to blend it, i’m that much of a baking novice)? Thanks for your help!!

Thank you! My mom used to bake ALOT (she made bread and cakes every week when I was younger) so I expected to find something like it around the house. I’ll just print out a picture of those cookies and stare at them for motivation. Merry Christmas!

[…] I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! The Infamous Jacques Torres Chocolate Chip Cookies – StumbleUpon […]

The photo with the cookie with the bite is what put me over the edge. My batch is currently on hour 6 in the fridge. I only had dark chocolate Callebaut in my cupboard so I used that instead of the semi-sweet chocolate. I think the dark will go quite well with the salt. I can’t wait to bake these tomorrow!

I noticed many comments about cookies not flattening and questions as to the purpose of refrigeration. So I Googled the questions and found some very logical answers.

Basically, the warmer the dough is, the more it will spread in the oven. So if you used very soft butter, your batter would have been super sticky and fluffy and refrigerating it would have made it a lot easier to work with. Warm batter, when baked, will spread very quickly and may cause your cookies to cook and burn very quickly. However, if the cookies were portioned out and baked before coming back up to room temp (still very cold and hard) this could contribute to their lack of spreading (as more heat wold be required to help, essentially, melt the dough with the risk of burning and very crispy edges).

In addition, the refrigeration helps the flavours come together and develop just like anything else that you let sit/rest/marinate.

Now I will pre-apologize for my internet trolling. Sorry. You DO realize “infamous” means famous in a bad way, right? For example, Adolf Hitler is considered to be infamous. An “infamous” cookie might be famous for making someone ill, or tasting awful, or even being poisonous.

I guess you could mean it like The “Wickedly Sinful” Jacques Torres Chocolate Chip Cookies, implying it is naughty of you to eat them. But I don’t think it’s a very good name, as I’m sure these are delicious.

It’s a few different things – baking soda and level of protein in the flour. I really do recommend using the flour suggested, otherwise I have a few other chocolate chip cookie recipes on the site that are great! Some people say that they have just used all-purpose flour and upped the baking soda and been fine, though.

But, to be a science geek for a minute… there should be no baking soda in cake flour! Cake flour has less protein (9%), and has been bleached, breaking down the protein. But it has no added ingredients. See http://www.wisegeek.com/what-is-cake-flour.htm# .

To substitute all-purpose flour for cake flour, mix with a small amount of cornstarch. In this recipe (2 cups less 2 tablespoons) I’d aim for 2 cups – 5 tablespoons of all-purpose flour, with 3 tablespoons of cornstarch. Sieving the flour at least once before sieving it as instructed in the recipe will help keep it light. This is a good method: http://joythebaker.com/2009/09/how-to-make-cake-flour/

I wouldn’t add extra baking soda myself. Baking soda has a noticeable, unpleasant taste unless balanced by something acidic – in this case, chocolate. Depending on the chocolate, these cookies might not be acidic enough to compensate for extra baking soda – especially if people are using low-cocoa dark table chocolate instead of the specified bittersweet or semi-sweet.

For extra leavening in this recipe, I would have thought it would be simpler to use baking powder, which under normal circumstances is pH neutral. (The same goes for any recipe which is correctly pH-balanced.) Plus baking powder will keep most of its punch for the oven, with more effect on the final texture, whereas baking soda will start releasing CO2 as soon as it hits the acidic chocolate.

Is it worth buying Guittard chocolate disks? I found some online but they’re about $20 for two pounds! More than I’d like to spend on chocolate… Would using something like Ghirardelli Bittersweet Chips be as yummy?

While my last pan of these were in the oven I started to think about how many cookies a batch would make for future reference, and I couldn’t come up with an exact answer because my mom, sister and I couldn’t stop eating the cookies as they came out of the oven! They are by far the best chocolate chip cookies I have ever made! Thank you for this recipe!

i saw him do the famous choc chip cookie on ”the chew”///and he showed that he also lets the paddle go a while on 2nd speed AFTER the eggs are added also!///i am a professional and i never herad of this,,,also the flours are key,,,it works,,best cookie,,and also showing the ”square ” cookie tech…fast way of portioning…..lay out on 1/2 sheet pan and freeze…pop out and cut into squares…..

Ah, so that’s why the cookie companies do it! Good to know! I actually spoke to him on the phone about a year ago, and he was so happy that I loved the cookies and that people were responding so positively to them. I’m glad he got to demo them on The Chew!

[…] cookies also have a fun story behind them. A few weeks ago, I posted the Jacques Torres Chocolate Chip Cookie recipe, which I now believe to be the best chocolate chip cookie recipe available. Well, Mr. […]

These tasted absolutely amazing when I made them (I swear I gained five pounds because I made about fifty and ended up eating them all by myself), but I had a problem with my cookies overspreading. I used the same kind of ice cream scoop as you, but when I baked them, my cookies ended up very thin and and about three inches wide. They sort of fell apart in my hands, even after they cooled. Any tips?

[…] tend to steer clear of specialty baking items and more often than not, I end up baking my favorite chocolate chip cookies to bring to parties instead of something I’ve never tried before – because, you know, […]

After stumbling on this recipe, I have made these cookies tons of times, and I’ve made them a ton of different ways because I didn’t always have the exact ingredients. However, the past few times I’ve followed the recipe almost exactly and they haven’t turned out like I see yours have. They’re still the best cookies I’ve ever tasted, but my dough doesn’t get as wet as your seems to. The cookies also don’t spread as much. They’re almost like a crinkle cookies w/o the crinkle. Any tips? Yours look fantastic, and I’d love to try them ooey gooey!

i dont think waiting 24 hours makes much difference. as a test i baked one right when i made the dough then placed the rest of the dough in the fridge as the recipe directed. they came out with exactly the same taste and look as the one not fridged.

I haven’t even put these in the oven yet, but I can tell you that the cookie dough is already one of the best I’ve tasted (and I’ve tasted a lot :))! Not sure if I’ll ever be able to go back to my normal chocolate chip cookies. Thanks for the recipe!

Oh my, I have to make these!!!!!!!! They look like the perfect chocolate chip cookies. I’ve made some before, but they didn’t turn out so well, but I have a feeling that these are it! Can’t wait to make some. :-).

[…] 100 salami sandwiches and 50 vegan sandwiches; not too bad! I also made about 200 Jacques Torres chocolate chip cookies. I could never cater. I barely had room for just three different items in my kitchen and I […]

I have even’t tries making these yet, but I already know that they’ll be 5-star cookies. I’m adding these to my Big To-Do List. You can check out my list here: (http://eatsmeetswest.net/thebigto-dolist)! 😀

made these cookies yesterday, baked today. while they are good they are no better than the cook’s illustrated recipe, in fact the taste and the appearance is exactly the same. i dont see any reason to make a special purchase of bread flour and cake flour to make these cookies when you can have a cookie exactly like it using AP flour. im glad i tried it, but i’ll be sticking with the cook’s illustrated recipe.

[…] ground cardamom I won in the spice kit in my next batch of Chocolate Chip Cookies! I use the Jacques Torres Chocolate Chip Cookie recipe, but substitute coconut oil for butter and add 1/4 tsp of nutmeg, but think the cardamom will add […]

This has got to be the best homemade cookies I have EVER made. They didn’t have cake flour in the supermarket, so I used all purpose flour and bread flour. They came out very soft, even after a couple of days they are still soft, with a little bit of crisp around the edges. I had the cookies refridgerated for about 32-36 hours, and the chocolate baked inside the cookies are still melted which is good, I will definitely make these cookies every time, throwing out my other chocolate chip cookies recipe, these are the best!

[…] looking through my pantry and realized I had all the ingredients to make myself my favorite cookie (a modified version of Sydney from Crepes of Wrath’s “Infamous Jacques Torres Chocolate C… Crepes of Wrath is one of my all-time favorite cooking blogs, I highly recommend bookmarking and […]

This is the first time I’mm making the 36 hour Chocolate Chip cookies. After I mixed the ingredients this afternoon for the cookies, I placed the dough in three (3) separate plastic wraps & placed in fridge. Tonight I checked on them in the fridge & they are hard as a brick! Is that how the dough should be?

Just and FYI: You do not need to run out and buy cake flour. One cup of Cake Flour = 3/4 cup + 2 Tbsp. all-purpose flour combined with 2 Tbsp Corn Starch. This is noted on the side of Argo Corn Starch container and it works out just fine.

Truly the best cookies I have ever made. It is worth the extra effort to make these cookies. Too often I’ve put effort into preparing a meal, only to have mediocre results. I will gladly set aside time to make this recipe, as it never fails to satisfy my chocolate needs.

I have always chilled my cookie doughs. Like to make the various doughs up 3 or 4 at a time, chill a day or so. Then do a baking marathon, so to speak. Or you can pull out an individual dough and bake just one cookies sheet for dessert. I have kept doughs up to a week in fridge with no noticeable difference in taste or texture.

I made these following the instructions exactly. I was disappointed that they did not spread out in the pan, but remained fairly thick. End result after the cookies were cool was a thick, crunchier cookie. I love thin, chewy like your photos show. The flavor was good, but they were just too dense. Suggestions?

Should you let the dough come to room temp before scooping out? Had a hard time scooping out after they were refrigerated for 24 hours or more especially since I used the feves that were a little bigger.

I am not one to leave comments or feedback but felt compelled and obligated to the ccc lovers out there…WOW! all I can say is that I can vouch for this being THE best cookie ive ever made!!!…have been searching high and low, never found the perfect one until I saw this claim on Pinterest and from the description thought, gotta try it!…and CANNOT have just one, so, they were pretty much gone in a day!, thank goodness i kept my own stash from the kids!..think its the kosher salt and the two kinds of flours make a huge difference as well! again these are IT people, long process but SO well worth the time and effort!…my kids and I are hooked!! Thanks a million for this recipe!

These look exactly like my favorite cookies “break-up cookies” from Church Street Coffee and Books in Birmingham, Alabama (check it out). The best ones out there, by far. Any idea if these cookies are related to those?

[…] chocolate chip cookie. He’s been very generous and made his recipe widely available. Go here Chocolate Chip Cookie Recipe and you will not only get the ingredients but also an illustrated guide to making them. […]

So two questions: Would I be okay making these using a hand mixer? I’m currently away from home and my stand mixer. Would adding chopped walnuts be okay in terms of the texture? I don’t want to change it too much.

Hello! I’ve been making this cookie for years now and it’s amazing. It’s my go-to recipe. Curious what you thought about using the base recipe, but adapting to oatmeal raisin instead. Any thoughts on if I would need to alter the flour amounts to make up for the added oatmeal? Thanks so much!

I have to say that these were the absolute WORST cookies I have ever eaten! I decided to make this recipe with a friend (who owns her own bakery) because the pictures looked so delicious, but these cookies were a complete let down. We followed each step exactly how it is outlined here, but the cookies tasted overwhelmingly like gluey flour and were not sweet at all, despite all the sugar. We followed the recipe exactly with no errors or substitutions, and they were still just awful. Those cheap Nestle cookies you get in the refrigerated section of the grocery store were 1000% better, and had way fewer ingredients! Save yourself the time, money, and effort and find an easier recipe that doesn’t include every type of flour in existence. You won’t regret it!

I’m curious if these are still the Best. Cookies. Ever?? I’ve made your other recipe and loved it, as well as the ones with the strawberries…wondering if this recipe is still holding its own after a few years?

These cookies are truly the best. I got the recipe from Jacques Torres while visiting his Chocolatier in Dumbo. I make them always and add lots of different “stuff” Heath Bar bits, white chocolate, dried cranberries and pecans turn this dough into something outrageous. Try it.

I think she called the recipe infamous because these cookies are sinfully good…and you can’t eat just one. I have made this recipe for years, and my friends just requested them again for a party. They are famous for that reason…but infamous because of the above comment, haha. 😉 Beautiful photos…will have to subscribe to your blog. Well done.

I live in India and we don’t have cake flour or bread flour available off the shelf….
We have just one variant of white refined wheat flour (maida) that’s made from milling hard wheat. What would you recommend I use? Please advise.

I’ve tried this over the weekend, my cookies didn’t expand as expected in the oven. It went in as a ball, and came out as a ball. Followed the recipe and I let the dough rest about 30 hours in the fridge and let it came to room temperature before portioning to bake.